The weather may not be seasonal, but on Thursday July 7th, the flavours certainly were.
This was our first tasting menu at the Blacksmiths Loft for Head Chef Simon Bates, Sous Chef Tom Burton and Chef de Partie Ralph Thompson. The evening started with a delicious watercress soup, accompanied by a delicate poached quails egg, followed by tea cured salmon, cheese scone, salmon pearls and cream cheese ice cream (which was a real hit).
The creative star of the show, was chicken liver pate, perfectly disguised as a tomato, tomato jelly, tomato foam and basil puree. A real talking point of the meal. This was followed by a delicious and refreshing G&T sorbet, perfect to cleanse the palate before we moved onto mains.
Crab potato risotto came next, beautifully fresh, served with dill oil and poached crab mousse, followed by a wonderful cannon of lamb, berry puree, lamb neck bon bon, jersey royal hash, garlic minted peas, lamb jus and pea powder.
Last but by no means least, our dessert, aptly named, Wimbledon. Pimms jelly, clotted cream ice cream, macerated strawberries, strawberry granola and cucumber gel. A great end to a fantastic tasting experience.
Our next tasting menu falls on Thursday August 11th, focusing of Victorian themed dishes. Call 01332 368822 or book online www.blacksmithsloft.co.uk
We are looking forward to it already.